Raspberry Cheesecake Muffins Recipe
Muffin Recipes for Everyday Cooking
Raspberry Cheesecake Muffins
2 1/4 cups flour
1 cup sugar, divided
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon almond extract
8 ounces cream cheese, softened
1/2 cup raspberry preserves
1/2 cup sliced almonds
Preheat oven to 350°F. In large bowl, combine flour and 3/4 cup sugar. Cut in
the butter until crumbly; reserve 1 cup of the mixture. To the remaining crumb
mixture add baking powder, soda, salt, sour cream, 1 egg and extract. Spoon
mixture into greased muffin cups.
Combine the cream cheese, 1/4 cup sugar and the remaining egg. Spoon cream
cheese mixture over batter in pans. Spoon preserves over cream cheese mixture.
Add almonds to reserved crumb mixture and sprinkle over muffin tops. Bake
muffins 20 minutes or until cake tester comes out clean.